Cook ziti according to directions, drain and set aside. Mix ricotta, egg, parsley, 1 ½ cups mozzarella and parmesan in a bowl. Mix cooked sausage and ziti in with the ricotta mixture. Mix in ¾ jar of spaghetti sauce. Pour into a 2 quart casserole dish. Top with rest of sauce and mozzarella cheese.

In a large bowl, beat the egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Add beef and mix gently. Shape into 6 oval patties. Brown in a skillet for 3-4 minutes on each side. Remove and set aside. Discard the drippings. In the skillet combine flour and water until smooth. Add ketchup, Worcestershire sauce, mustard and remaining soup. Bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes.

To cook: Thaw and heat up in the microwave. Cook noodles. Serve on top of noodles.

Dump Chicken

1 ½ pounds of chicken pieces

½ teaspoon salt

½ cup maple syrup

1 tablespoon chili powder

For freezing: Place all ingredients into a 1 gallon freezer bag. Lay flat in the freezer.

To cook: Thaw. May grill the chicken or bake in oven at 350 degrees for about an hour or cook in slow cooker on Low for 6-8 hours. If using the oven or slow cooker method it would be good to serve chicken over a bed of rice.

Spinach and Sausage Stuffed Pasta Shells

32 large pasta shells

1 pound bulk sausage, cooked and drained

10 oz. chopped frozen spinach, thawed and drained

4 eggs, beaten

2 cups ricotta cheese

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

3 cups of spaghetti sauce

Cook pasta shells according to package directions. Drain and rinse with cold water. Combine remaining ingredients except spaghetti sauce in a large bowl. Mix well. Fill each pasta shell. Place in a baking dish and top with spaghetti sauce. (I am going to use several 8×8 pans for this, as this is the correct size for my family.) Freeze at this point.

To cook: Thaw. Bake at 350 degrees for 30 minutes.

Dump Flank Steak

2 pounds flank steak

1 cup beef broth

8 oz can tomato sauce

6 oz. can tomato paste

1 small onion, sliced

1 green pepper, seeded and sliced

2 garlic cloves, minced

1 teaspoon of fresh cilantro, chopped (I like to add more)

1 tablespoon olive oil

1 tablespoon vinegar

In a large bowl combine all ingredients except flank steak. Mix well. Place flank steak in a freezer bag and pour sauce mix on top.

To cook: Thaw. Put in slow cooker for 8-10 hours on LOW. Shred meat and serve over rice.

To freeze: Wrap each pepper in saran wrap and place all in a freezer bag.

To cook: Thaw peppers. Preheat oven to 350 degrees. Place peppers in a baking dish. Pour spaghetti sauce on top of the peppers. Cover and cook for 90 minutes. Top with shredded cheese and continue baking another 10-15 minutes. OR

You could probably put the peppers in a slow cooker and cook them all day on Low with the spaghetti sauce on top then just sprinkle the cheese on before serving so it can melt a little.